Recipes For 2005

Coquilles St. Jacques

1-1/2 tbsps minced shallot
2/3 cup vermouth
1/2 cup water
1 bay leaf
1/2 tsp salt
1-1/2 lbs scallops

Simmer all ingredients, except scallops for about 3 minutes. Add the scallops and bring to a simmer for just about 5 seconds.
Remove scallops with a slotted spoon. Boil the liquid down to one cup.

Veloute Sauce

3 tbsps butter
2 tbsps flour
3/4 cup heavy cream
salt, pepper to taste
1/4 cup grated gruyere cheese (you can use swiss, too)

Cook the butter and flour together for 2 minutes. Do not let it brown. Take the pan off the heat and whisk in the poaching liquid and the cream.
Season with salt and pepper. If the sauce is really too thick, add a few drops of milk.

Scallops And Sauce

Place scallops in a serving dish (individual or one large) and put enough sauce on top, just to "enrobe" them. Sprinkle cheese on top.

You can make this up to this point and put the scallops in the refrigerator and remove just before you want to serve.

Then, put the scallops under the broiler and keep an eye on them. Just let the cheese melt and the very slightly brown.

Then, dig in and lap them up!